Perfect for entertaining or relaxing Sunday afternoons, these rolls are bursting with fresh tomato and rosemary flavor. Add your own twist with sliced avocado or fresh arugula.
Makes 10 rolls
¾ c + 2 Tbsp warm water
2 Tbsp granulated sugar
1 Tbsp active dry yeast
1 ½ tsp kosher salt
4 c unbleached all-purpose flour
⅛ tsp ground nutmeg
¾ c pureed SUNSET® tomatoes (Angel Sweet®, Zima® and ONE SWEET® work well!)
2 Tbsp olive oil
4 Tbsp unsalted butter
2 Tbsp loosely packed rosemary
1 Tbsp melted unsalted butter
½ c quartered SUNSET® tomatoes
20 Campari® tomatoes, sliced to ½″ thickness
20 Y.E.L.O.® tomatoes, sliced to ½″ thickness
kosher salt and ground black peppercorn to season
large flaked sea salt to season
Optional: cooked bacon, avocado or arugula
Combine water and sugar until sugar is fully dissolved and then add yeast. Allow yeast mixture to rest for 10 minutes until it bubbles.
In the meantime, in a bowl of a stand mixer, add 1 tsp of the kosher salt, all of the flour and nutmeg. Once yeast water is bubbling, add to dry ingredients along with olive oil and pureed SUNSET® tomatoes. Using dough hook attachment, knead the dough for 4 minutes. You may have to stop the mixer a couple of times to scrape down the dough and ensure it mixes smoothly. Transfer to a lightly oiled bowl and cover with a tea towel for approximately 2 hours or until the dough has doubled.
Turn out the dough onto clean surface lightly dusted with all-purpose flour. Punch down dough and knead just until it comes back together. Divide dough into 10 equal sized portions. Roll each portion into a smooth ball. Place each portion onto a parchment-lined tray. Cover dough portions with clean, dry tea towel.
Cut unsalted butter into 10 pats and set aside to soften slightly.
Roll out one dough ball into 6″ circle and place a pat of butter and a sprinkle of rosemary in top left just above the centre at the 10:30 mark. Fold 6 o’clock to 12 o’clock to form a half moon shape so that the pat of butter is just left of centre between the two flaps. Fold 3 o'clock to 9 o'clock to form a triangle-like shape. Gently pinch the edges together to seal the butter in, making sure not to allow the butter to pierce through the dough. Cover tray with a clean, dry tea towel. Repeat for each portion.
Gently score an 'X' into the top of each dough portion a scant 1 cm deep without exposing the pats of butter. Lightly season quartered tomatoes with kosher salt and ground black peppercorn. Place two pieces of tomato into each X, standing up. Gently brush each portion with melted butter. Evenly sprinkle rosemary leaves onto each portion. Gently cover with clean, dry tea towel and allow to proof until doubled in size.
Once dough portions have doubled in size, preheat oven to 350°F. Sprinkle each dough portion with a pinch of large flaked sea salt. Alternatively, you can use a flavour infused salt such as Porcini Salt or Chili Salt. Finish by sprinkling fresh rosemary. Bake rolls for 20 minutes.
Allow rolls to cool. Season sliced Campari® and Y.E.L.O.® tomatoes with kosher salt and ground black peppercorn. Slice rolls in half horizontally. Arrange sliced tomatoes in a concentric circle inside each roll. As an option, you can add cooked bacon, sliced avocado and/or arugula along with the sliced tomatoes.